Mazur L. Improvement of the technology of hard caramel of amorphous and amorphous-porous structure for special purpose

The dissertation is devoted to the improvement of the technology of hard caramel of amorphous and amorphous-porous structure for special purpose due to the use saccharose, glucose, fructose, lactulose, isomaltitol, maltitilol, medicinal herbs extracts (tidbits, pepper mint and medicinal chamomile) blueberries’ and raspberries’ cryopowder, ascorbic acid. It was established that organoleptic, physico-chemical parameters of caramel are due to the requirements of SSTU 3893:2016. The sorption properties of new types of caramel were investigated. Samples of new types of hard caramel for special purpose were reviewed by the Central Tasting Commission, and Recipes and Technological Instructions were approved by Ukrkondprom. The technology of hard caramel of amorphous and amorphous-porous structure for special purpose has been tested in the production conditions at the enterprises of LLC "Arsenal-PAK" in Konstantinovka, Donetsk re-gion and "Chistaya Flora" SOC in the village of Spas of Ivano-Frankivsk region. The estimation of quality, according to the basic principles of theoretical qualimetry, caramel of amorphous and amorphous-porous structure, that is based on a complex index that takes into account organoleptic, physico-chemical and physiological-functional properties. The index of glycemicity and energy value were also determined.